Bread-Bakers v099.n061.7

Has anyone tried La Cloche for baking bread?  It is a stoneware dish with a 
dome cover, and is supposed to make a really crunch crust.  They say it 
absorbs moisture from the bread, but I thought French bakers inject steam
into their ovens for a crunchy crust.  It's expensive (about 50 dollars)
and I wouldn't buy it unless someone says it really works.  

Thanks!

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